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Mary_Beth_Roe

Mary Beth's Menu - Tuna Noodle Casserole

by on ‎01-11-2014 05:00 PM

Tuna Noodle Casserole



  • 8 oz. wide egg noodles

  • 2 cans tuna fish, well drained

  • 1 can cream of mushroom soup

  • 3/4 milk

  • 4 oz. can sliced mushrooms (chopped small)

  • 1-1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 teaspoon garlic powder (optional)

  • 1/4 cup dry bread crumbs

  • 8 oz. grated cheddar cheese

  • 1/4 cup grated parmesan cheese

  • 12 oz. sour cream

  • 2 tablespoons melted butter

  • 8 oz. frozen peas (thawed) (optional)



If using frozen peas in this recipe, place in a bowl on the counter to defrost


Cook noodles as directed on the package. Drain noodles in colander and return to the pan. Stir in sour cream, milk, cream of mushroom soup, mushrooms, salt, pepper and garlic powder.



Then, stir in tuna fish and peas and transfer to an ungreased, two-quart baking dish.



Stir together the parmesan cheese, cheddar cheese and bread crumbs in a separate bowl. Melt the butter and stir it into the cheese and breadcrumbs.



Sprinkle evenly over top of the casserole.



Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.



Serves 6-8.



Counting our blessings,


Mary Beth


 


 


 

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